Beef Chow Mein

Skip the takeout, this Beef Chow Mein is ready in just 25 minutes! Packed with tender beef, crisp veggies, and saucy noodles, it’s a fast, flavorful dinner that hits the spot every time.

Why Everyone Will Be Asking for Seconds

• Ultra-tender, restaurant-style beef: A quick marinade keeps the flank steak incredibly juicy and tender, giving you that classic takeout texture right at home.
• Perfectly saucy noodles: The savory sauce clings to every strand of noodle for a glossy, flavorful bite that’s not dry or overloaded.
• Great on its own or with sides: It’s a satisfying meal by itself, but it also pairs well with egg rolls, crab rangoons, steamed rice, or a simple cucumber salad for an easy spread.

Ingredients for Beef Chow Mein

• Beef: Thinly slice the flank steak against the grain!
• Baking Soda: The secret to tenderizing the beef.

• Chow Mein Noodles: Follow the package instructions! I found that rinsing the cooked and drained noodles in cold water keeps them from sticking!
• Bean Sprouts: Optional, but I love the crunch and texture! Add the bean sprouts last so they stay fresh and crisp!

How to Make Beef Chow Mein

Don’t let the short prep time of this beef chow mein recipe fool you; this dish is packed with delicious flavor. From marinated steak to saucy noodles and crisp veggies, it’s a one-pan wonder you’ll want on repeat.

1. Marinate the Steak: Place the flank steak, baking soda, and soy sauce in a medium bowl. Stir to combine. Cover and refrigerate for 10 minutes.
2. Make the Chow Mein Sauce: In a small bowl, whisk together soy sauce, beef broth, sesame oil, oyster sauce, ginger, brown sugar, and cornstarch. Set aside.
3. Prep the Noodles: Prepare chow mein noodles according to package instructions.
4. Cook: Heat oil in a large skillet or wok on high heat. Add the thinly sliced flank steak, and stir-fry until just cooked through. Add garlic, and cook for 30 more seconds.
5. Cook Coleslaw: Add the coleslaw mix and stir-fry for 1-2 minutes until the cabbage has wilted.
6. Toss in Noodles: Add the cooked noodles and sauce mixture, then toss to coat. Add bean sprouts and green onions last so they stay fresh and crunchy! Give it a quick toss, then serve and enjoy!

Print

Beef Chow Mein

A quick beef chow mein with tender beef, fresh vegetables, and a savory sauce that clings to the noodles. Simple ingredients, big flavor, and ready fast.

Course Dinner, Side DishCuisine Asian AmericanKeyword beef and noodles, beef chow mein, beef chow mein recipe, chow mein, chow mein recipe

Prep Time 10 minutes minutesCook Time 15 minutes minutesTotal Time 25 minutes minutes

Servings 6 Servings
Calories 285kcal
Author Alyssa Rivers

Ingredients

Beef

• 1 pound thinly sliced flank steak
• ¼ teaspoon baking soda
• 2 tablespoons soy sauce

Sauce

• ¼ cup low-sodium soy sauce
• ¼ cup beef broth
• 2 teaspoons sesame oil
• 2 tablespoons oyster sauce
• 2 teaspoons freshly grated ginger or ginger paste
• 2 tablespoons light brown sugar
• 1 tablespoon cornstarch

Chow Mein

• 6 ounces dry chow mein noodles
• 1 tablespoon vegetable oil
• 2 cloves minced garlic
• 2 cups coleslaw mix cabbage and carrot mixture
• 1 cup bean sprouts rinsed and strained
• 2 stalks chopped green onions

Instructions

Beef

• Place 1 pound thinly sliced flank steak, ¼ teaspoon baking soda, and 2 tablespoons soy sauce in a medium bowl. Stir to combine. Cover and refrigerate for 10 minutes.

Sauce

• In a small bowl, whisk together ¼ cup low-sodium soy sauce, ¼ cup beef broth, 2 teaspoons sesame oil, 2 tablespoons oyster sauce, 2 teaspoons freshly grated ginger, 2 tablespoons light brown sugar, and 1 tablespoon cornstarch. Set aside.

Chow Mein

• Prepare 6 ounces dry chow mein noodles according to package instructions.
• Heat 1 tablespoon vegetable oilin a large skillet or wok on high heat. Add 1 pound thinly sliced flank steak, and stir-fry until just cooked through. Add 2 cloves minced garlic, and cook for 30 more seconds.
• Add 2 cups coleslaw mix and stir-fry for 1-2 minutes until the cabbage has wilted.
• Add the cooked noodles and sauce mixture, then toss to coat the noodles.
• Add 1 cup bean sprouts and 2 stalks chopped green onions last so they stay fresh and crunchy! Give it a quick toss, then serve and enjoy!

Notes

Storage & Reheating Instructions

• In the Fridge: Store leftovers in an airtight container in the fridge for 3-4 days. 
• To Reheat: Pop it in the microwave for 1-2 minutes!

Nutrition

Calories: 285kcal | Carbohydrates: 30g | Protein: 23g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 45mg | Sodium: 1189mg | Potassium: 405mg | Fiber: 3g | Sugar: 6g | Vitamin A: 66IU | Vitamin C: 12mg | Calcium: 43mg | Iron: 3mg

More Asian-Inspired Dinner Recipes

Dinner

Slow Cooker Korean BBQ Chicken

4 hours 40 minutes

Dinner

Garlic Beef and Broccoli Noodles

25 minutes

Dinner

Easiest Vegetable Stir Fry

20 minutes

Dinner

Kung Pao Chicken Noodles

30 minutes